Roasted Asparagus With Scrambled Eggs - Barefoot Contessa / Ina

Total Time: 5 mins Preparation Time: 4 mins Cook Time: 1 min

Ingredients

• Servings: 1
• 1/2 lb fresh asparagus
• olive oil
• salt & freshly ground black pepper
• 2 tablespoons romano cheese, freshly grated
• 3/4 cup egg beaters egg substitute
• 1 tablespoon fat-free half-and-half
• 2 slices whole grain bread (suggestion (7 grain bread)

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 break off the tough ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing to coat the asparagus completely.
• 3 spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
• 4 roast the asparagus for 15 to 20 minutes, until tender but still crisp.
• 5 sprinkle with the cheese and return to the oven for 5 minutes, or until the cheese melts.
• 6 while the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste.
• 7 cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
• 8 remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.